Analysis of Allergen-Specific T Cell and IgE Reactivity to Different Preparations of Cow's Milk-Containing Food Extracts

被引:6
作者
Chen, Meng [1 ,2 ]
Sutherland, Aaron [3 ]
Birrueta, Giovanni [3 ]
Laubach, Susan [1 ]
Leonard, Stephanie [1 ]
Peters, Bjoern [2 ,3 ]
Schulten, Veronique [3 ]
机构
[1] Univ Calif San Diego, Div Pediat Allergy & Immunol, Rady Childrens Hosp San Diego, La Jolla, CA 92123 USA
[2] Univ Calif San Diego, Dept Med, La Jolla, CA 92093 USA
[3] La Jolla Inst Immunol, La Jolla, CA 92037 USA
关键词
cow's milk allergy; baked milk; extensively-heated milk; allergen extract; T cells; IgE; SKIN PRICK TEST; BAKED MILK; CHILDREN; TOLERANCE; DIAGNOSIS; MATRIX;
D O I
10.3390/cells8070667
中图分类号
Q2 [细胞生物学];
学科分类号
071009 ; 090102 ;
摘要
Background: cow's milk allergy (CM) is among the most common food allergies in young children and is often outgrown by adulthood. Prior to developing a tolerance to CM, a majority of CM-allergic children may tolerate extensively-heated CM. This study aims to characterize the IgE- and T cell-reactivity to unheated CM and the progressively more heated CM-containing foods. Methods: CM-containing food extracts from muffin, baked cheese, custard and raw, pasteurized CM commercial extract were tested for skin prick test reactivity, IgE binding and T cell reactivity as assessed by IL-5 and IFN gamma production. Results: the skin prick test (SPT) reactivity was significantly decreased to muffin extract compared to raw, pasteurized CM. Both IgE- and T-cell reactivity were readily detectable against food extracts from all forms of CM. Western blot analysis of IgE reactivity revealed variability between extracts that was protein-specific. T cell-reactivity was detected against all four extracts with no significant difference in IL-5 or IFN gamma production between them. Conclusion: our data indicate that despite reduced clinical reactivity, extracts from heated CM-containing foods retain immunogenicity when tested in vitro, particularly at the T cell level.
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页数:12
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